£87.99
24cm Semi flat Frying Pan with lid
A high quality frying pan which is perfect for dry frying eggs and omelettes and much, much more. With a detachable handle, the pan becomes a fantastic oven dish too!
Crab and red pepper risotto
Nutritional Info
Calories per serving
224KCal
Ingredients
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 red pepper, deseeded and diced
- 2 tbsps dry white wine
- 200g Arborio risotto rice
- 1 small red chilli, sliced
- 1 litre vegetable stock
- 1 tbsp freshly chopped parsley
- 1 small can crab meat
- black pepper
- fresh parsley, to garnish
Cooking Instructions
- In a non-stick pan dry-fry the onion and garlic until soft. Add the pepper and cook for 1-2 minutes before adding the white wine. Add the rice and chilli gradually stirring in the stock 150ml at a time.
- Each time the stock is absorbed, stir in a little more. Repeat until all the stock has been absorbed and the rice is fully cooked.
- Stir in the crab meat and season with black pepper.
- Transfer to serving plates and garnish with a little freshly chopped parsley.
Tips
For a nutty-flavoured risotto choose wholegrain risotto rice. Rice absorbs liquid at different rates so the stock quantity is approximate
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